Recipe-o'-clock: Cook this vegetarian pierogi ruskie
Pierogi ruskie, a treasured Polish dish, features dumplings brimming with creamy potatoes and cheese. Its origins stem from the modest kitchens of Eastern Europe, where it has been a comfort food for countless generations. This vegetarian and eggless version faithfully preserves the traditional recipe's comforting essence. Celebrating its cultural significance and beloved flavors, let's embark on the journey of perfecting pierogi ruskie.
Gather the following ingredients
For this culinary venture, gather two cups of all-purpose flour, one cup of water (adjust for dough), and half a teaspoon of salt. The filling requires two large potatoes, boiled and peeled, one cup of grated cheddar cheese, and salt and pepper to taste. Additionally, saute one finely chopped onion in two tablespoons of butter until it turns golden brown.
Preparing the dough
Combine two cups of all-purpose flour with half a teaspoon of salt in a bowl. Gradually pour in water, stirring until dough forms. Aim for an elastic texture, not sticky; adjust with flour or water if necessary. Knead on a floured surface for five minutes until smooth. Cover with a cloth and let rest for 30 minutes.
Crafting the filling
As the dough rests, prepare the filling. Start by mashing the boiled potatoes until they're smooth. Stir in the grated cheddar cheese, and season with salt and pepper to taste. Ensure these ingredients are well combined for a consistent flavor. Finally, fold in the sauteed onions, distributing them evenly throughout the potato mixture to achieve a harmonious blend in each pierogi.
Shaping your pierogi
After resting, divide your dough into two parts for easier handling. Roll out one part on a floured surface until it's about one-eighth inch thick. Using a round cutter or glass, cut out circles from the rolled-out dough. Place a spoonful of filling onto each circle's center then fold over to create half-moons sealing edges tightly by pressing down with your fingers or fork.
Cooking your creations
Bring a large pot of salted water to boil over medium heat. Carefully drop in several pierogis at once without overcrowding them—cook for about three to four minutes or until they float to the top indicating they are done. For an added touch, you can lightly fry cooked pierogis in butter until golden brown on each side before serving.
